Ingredients:
Carrot Cake
2 1/4
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2
cups shredded carrots
1 1/2
cups packed light brown sugar
3/4
cup crushed pineapple, undrained
4
eggs
1
cup vegetable oil
1
teaspoon vanilla
1/2
cup chopped pecans
Cream Cheese Swirl
1
package (8 oz) cream cheese, softened
1/3
cup granulated sugar
1
egg
1
teaspoon vanilla
Vanilla Glaze
1 1/2
cups powdered sugar
1/2
teaspoon vanilla
3
to 4 tablespoons milk or heavy whipping cream
Additional pecans, for garnish, as desired...
Steps:
1
Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
2
In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
3
In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
4
Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
5
Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
6
In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving...
Nutrition:
590 Calories, 30g Total Fat, 7g Protein, 72g Total Carbohydrate, 51g Sugars
Total Fat30g47%
Saturated Fat8g38%
Trans Fat0g
Cholesterol100mg33%
Sodium380mg16%
Potassium220mg6%
Total Carbohydrate72g24%
Dietary Fiber2g7%
Sugars51g
Protein7g
% Daily Value*:
Vitamin A70%
Vitamin C2%
Calcium10%
Iron10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
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